Sweet Surprise

Sweet Surprise

BY JONNY BOWDEN, PHD, CNS, AND JEANNETTE BESSINGER, CHHC
I don’t know about you, but when I go to the local ice cream parlor I’m immediately drawn to the weird—sorry, artisan— flavors. (My wife gets chocolate, I get goat milk cherry. Go figure.) So when I see a flavor like “Ginger Tahini,” my taste buds immediately start firing.
And it may not be as weird as you think. Tahini is a trending ingredient this year. It’s great in smoothies, and it’s great as a peanut butter alternative. It puts a Middle Eastern twist on your sauces and baked goods. And it has some interesting health benefits (see right).
I’m also a fan of any recipe that features fresh ginger. I juice it almost every day, and just about every one of what I call my “plant juice” recipes includes fresh ginger. And I don’t use it sparingly, as anyone who’s been to my house and sampled my “plant juice” knows well. In Ayurvedic (Indian) medicine, ginger is known as the “universal remedy,” and rightfully so, as it contains a whole pharmacy of ingredients with multiple health benefits.
This recipe gives me an excuse to try out the ice cream making attachment on my brand new Hurom juicer—which gives me a great excuse to eat ice cream. Not that I really needed one, especially one as healthy and relatively low in sugar as this one is. Enjoy!—Dr. Jonny

Lemony Ginger Tahini Ice Cream

Serves 6
2 14-oz. cans full fat coconut milk (we like Native Forest Organic), well shaken
⅓ cup tahini
⅓ cup raw honey (or to taste)
1-inch chunk peeled fresh ginger root (or more, to taste)
1½ tsp. dried ginger
¼ tsp. sea salt
2 tsp. fresh lemon zest (about 1 large or 2 small organic lemons)
2–3 Tbs. crystalized ginger chips (finely chopped candied ginger), optional to serve
1. Combine all ingredients from coconut milk through sea salt in high-speed blender, and blend until smooth.
2. Taste, and add more honey or ginger if desired. (Freezing foods reduces their sweetness, so your blend should be slightly sweeter before churning.)
3. Stir in zest, and transfer contents to automatic ice cream maker. Churn until desired consistency, about 20 minutes.
4. Transfer to serving bowls, and top each dish with 1–2 tsp. ginger chips, if using.
Per serving: 390 cal; 4g prot; 34g total fat (24g sat fat); 22g carb; 0mg chol; 120mg sod; 1g fiber; 15g sugar

NOTES FROM THE CLEAN FOOD COACH

The flavor of honey pairs beautifully with tahini, but if you’d prefer a lower-carb version, use ¼ cup honey and ¼ cup Lakanto. You can also use a stevia syrup for a no-added-sugar option—try NuNaturals NuStevia Ginger Syrup, to taste.
This ice cream is best served immediately. Ice cream leftovers will freeze solid in the freezer. To serve again, rest on the counter for 10 minutes, break into chunks, and re-blend in a food processor or blender.
PHOTOGRAPHY: PORNCHAI MITTONGTARE; FOOD STYLING: CLAIRE STANCER;

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